FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, carrots and bulb onions cutting and sauteing in butter, fresh ornamental cabbages chopping and freezing, wheat flour sauteing, beef cutting, the listed components mixing with dried ceps, tomato paste, acetic acid, salt, black hot pepper and laurel leaf, the produced mixture and bone broth packing, sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
